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Email Content: Poultry Industry News, Comments and more by Simon M. Shane

Impossible Burger Faces New FDA Hurdle


Impossible Burger incorporates leghemoglobin in the plant-based meat substitute currently distributed through food service. The component is derived from genetically-modified yeast and is apparently responsible for a meat-like taste and odor.

The U.S. Food and Drug Administration awarded Generally Recognized as Safe (GRAS) status for leghemoglobin based on the submission of documentation by Impossible Burger.

The Company now faces an additional FDA hurdle as it will require formal approval for leghemoglobin to be regarded as an approved color additive. This is necessary if the product is to be marketed to consumers in supermarkets. At the present time, Impossible Burger is only served in restaurants, restricting the potential market.

Copyright 2019 Simon M. Shane